Ingredients

• Corn tortillas 4 small (100 g)
• Eggs 4 large
• Vegetable oil 2 tbsp
• Tomatoes 3 medium (300 g)
• Onion 1/2 medium (60 g)
• Jalapeno pepper 1 (15 g)
• Garlic 2 cloves
• Ground cumin 1/2 tsp
• Salt 1/2 tsp
• Refried beans 160 g
• Fresh cilantro 2 tbsp
• Lime to serve

Instructions

1. 1

   Roughly chop the tomatoes, onion, jalapeno and garlic and blend until almost smooth.

2. 2

   Heat 1 tbsp of the oil in a saucepan, add the tomato mixture, cumin and salt, and simmer for 10-12 minutes, until thickened.

3. 3

   Warm the refried beans in a small pan over low heat for 5 minutes, stirring.

4. 4

   Brush the tortillas with a little of the remaining oil and heat them in a frying pan for about 1 minute per side, until soft with lightly crisp edges; keep warm.

5. 5

   Add the rest of the oil to the pan and fry the eggs over medium heat for 3-4 minutes, until the whites are set and the yolks are still runny.

6. 6

   Place two tortillas on each plate, top with two eggs and spoon the sauce over and around them.

7. 7

   Serve with the beans, chopped cilantro and lime wedges.